July 2008 Archives
Neurologist Oliver Sacks resembles my dad.

Then on Tuesday, The A.V. Club published the following photo of cartoonist Jules Feiffer and I thought, holy cats, Jules Feiffer resembles my dad, too!

When they film the biopic of my dad’s life (Forever Young), I nominate Sacks and/or Feiffer as my dad’s stunt double for the bicycle-accident scene.
Home-style Cuban cooking on the Upper West Side! I had a Cuban sandwich at Café con Leche for dinner, at least, because I was craving pork and pickles. Also, maduros, which are fried sweet plantains. I haven’t been eating very healthily lately, have I?
Café con Leche
- 424 Amsterdam Ave. (between W. 80th and W. 81st Streets)
- (212) 595-7000
- Meal 38 of 52: cream of black bean soup ($5.95), maduros ($2.95) and a Cuban sandwich ($5.95).
There’s a mouse in my house and he had the gall and impressive dexterity to lick the peanut butter from the trap I’d set without springing it. So I brought in the big guns and borrowed Paddington the Cat tonight from his mistress, Kelly. We’ll see if he can get the job done. . .with extreme prejudice.
Postscript: Although I have located no mouse carcass, I believe Paddington scared away the mouse. At least for a while. Paddy definitely knew there was a mouse afoot; I caught him at times crouching and staring intently into the crevice between my kitchen counter and wall where I’d imagined a mouse might hide.
Someone forwarded me an email today in which the author mistakenly referred to herself as a grain protein.
I am a gluten for punishment.
Naturally, this amuses me.

Purchasing Sloane Closley’s essay collection I Was Told There’d Be Cake at the Strand, the best bookstore in the world, the cashier absent-mindedly handed me the flyer I’ve scanned above, which reports the store’s Financial District offshoot, the Strand Annex, is closing on August 31st. According to a blurb in The Real Deal about a month ago, it’s because “construction in the area has decreased foot traffic around the store, lowering profits,” although the flyer notes it’s because the store lost its lease. Whichever reason, it’s a bummer; I hate to see any bookstore bite it, especially the kin of one of my favorites.
Should a Mexican restaurant be considered any more authentic if actual Hispanic people comprise the majority of its patrons? I don’t know but Mexico Lindo, which has been around since 1972, had authentic-seeming food and featured a lot of Hispanic people eating there. The cheesiness is kept to a minimum although they did allow a Mariachi guy with a guitar to strum in the background. Great margaritas and tasty vegetarian fajitas, featuring peppers, onions, mushrooms, tomatoes, broccoli, zucchini and scallions.
México Lindo
- 459 Second Ave. (at 26th Street)
- (212) 679-3665
- Meal 37 of 52: vegetarian fajitas ($13.95) and a few margaritas.

After a dry patch with the ol’ backing tracks and wireless mikes, I introduced a selection of my Manhattan-based friends to a trio of my Brooklyn-based friends for two hours of private-room karaoke at Japas 55. Our room was small and the singing was loud so it was impossible to intermingle or converse freely, but I think the group had a ton of fun. Andie, crafty lass, keyed in “Hello” by Lionel Richie without me noticing and sprung it on me for a solo with but a few seconds to get into a Richie mood: how did she know my secret weapon?

This is the view I see almost every weekday, walking to my apartment down West 192nd Street from the 190th Street station of the A train. I’ve always enjoyed the “stacks” of apartment buildings rising like a mountain above Broadway.
Here’s the interesting bit: a commenter for Isabel Lugo’s recent blog entry on population densities in the U.S. provided a link to a satellite view of the country’s “densest block” And guess what? That view features the same set of buildings that I see daily.
By the way, the “block” the post’s author and commenters refer to doesn’t have anything to do with a city block: it’s a “census block group,” the government’s definition for which makes me woozy.
Suffice to say, those clusters of buildings I see each day comprise part of the most densely populated area in the U.S. That’s cool.
At work today, I was talking on the phone with a guy in Los Angeles who used to live in New York. When he heard I live in Manhattan, he said what he missed most was the city’s number and variety of restaurants.
“That’s funny,” I said, “because I have this resolution called the 52 Meals Project....” From there, he rattled off his top-three favorite restaurants, and at the top of the list was The Spotted Pig.
I can see why: it’s a friendly, neighborhoody place, though small so it gets crowded in there, with a weird mix of English-Italian fare and a bunch of pigs—ceramic banks, jigsaw-cut wooden boards, metal signs—decorating the place. Lots of natural light, herbs and houseplants growing illustrated red-and-yellow steel cans that previously held Italian tomatoes. I had a deviled egg, a bowl of haddock chowder, garnished with homemade crisp soup crackers shaped to resemble miniature pillows, and two pints of a red British ale I later learned was called Speckled Hen, all while completing the crossword in this week’s New York.
The Spotted Pig
- 314 W. 11th St. (at Greenwich Street)
- (212) 620-0393
- Meal 36 of 52: two beers ($8/pint), a deviled egg ($3) and a bowl of chowder ($14).
This place wasn’t bad. Tortelloni are like tortellini on steroids; if they talked, they’d sound like Rocky.
Chelsea Trattoria
- 108 Eighth Ave. (between West 15th and West 16th Streets)
- (212) 924-7786
- Meal 35 of 52: a glass of red wine ($9), prosciutto with melon ($10), tortelloni ($15), an espresso ($3) and tiramisu ($7).
When I.T. Guy switched out my eye-cancer-causing CRT at work with a brand new 19-inch Dell flat screen monitor, I was amused to note a new benefit: the extended area in which to clutter my desktop with stray files. In my photo, note the barren area on the right third of my desktop. Not for long will it stay that way!

I tried making my first pie from scratch most of this afternoon and I botched it. It was a learning experience and I don’t regret it. I called my Mom twice for advice: my Dough Hotline. I felt I was taxing her because she clearly thought she was better at showing how to make pie then telling me, but I found if I asked her 100 questions I could coax the technique out of her.
First dough batch: Dry and crumbly; could not resuscitate.
Problem: I didn’t use enough shortening and the shortening I did use I didn’t cut-in well enough (nor did I cut it in small enough; it was big ol’ chunks instead of the pea-sized bits it’s supposed to be in my mom’s recipe).
Second dough batch: Seemingly excellent consistency at first. However....
Problem: I didn’t roll it out enough before giving up on it. It kept falling apart whenever I picked it up. Also it was super-sticky—I had put the dough-ball in the freezer but only for 15 minutes; I should have left it in there longer, especially given the high humidity in my un-air-conditioned apartment.
At this point, I had to give up because I’d run out of shortening and patience. I ended up tossing six cups of Gala and Granny Smith apple slices, mixed with sugar, flour, cinnamon and nutmeg. I definitely could have done something with it—bought a ready-made crust, obviously. Mom suggested additional ideas, such as making a sort of apple crisp or applesauce out of it. But I was in an Ultra Mega-Stubborn mood and dumped everything. My garbage smelled great for the remainder of the day.
I will try again. Because although I can be stubborn, I am also tenacious. Next time I will prepare the crust before the filling, while ensuring I have 16 pounds of Crisco and flour on hand.
Beth and I headed out to the Siren Music Festival this afternoon a bit late, around 3:30, 4:00 p.m. or so, so we missed Film School, which she’d wanted to see. But I enjoyed catching the end of the Beach House set, and The Helio Sequence, which has the happiest drummer I’ve ever seen. They played a cover of the Beatles’ “Tomorrow Never Knows,” which was crazy. I bowed to Beth’s wishes to see Broken Social Scene vs. Stephen Malkmus. I don’t know anything about BSS or its songs but it was a raucous show; all that brass and all those guitars, plus Siren’s infamously loud and horrible speakers, made for an overwhelming sound. None of the band’s ladies made it (there was a potshot about how some of them were over on Sesame Street) but the band had a random acquaintance named Audrey come onstage to sing one song; she was wearing a summer dress made of lotteria fabric which was totally boss. We were standing front and center, about three rows back from the VIP barricade, and there was nearly a literal mosh pit going on towards the end. Hot, sweaty good times, although later I discovered some raw-meat red spots of sunburn on my right forearm where I’d accidentally rubbed-off my SPF 2000 sunscreen. Another sting was to see a “bubba,” as Beth called him, wearing a charming racist T-shirt.

Did you notice a slight disturbance in the force tonight? It may have been just a china-rattling quiver, depending on your proximity to Manhattan, but it was definitely there. I can explain: it was Vincent’s birthday celebration. The wackos were surely out, and not just in our group. Walking from the 6 train to the east side, I caught up with Andie and Eric who were speaking about local real estate with a woman I’d never seen before and whom I assumed they knew. After she walked away, just before we entered the Pinetree Lodge, Andie and Eric revealed that the woman had been a complete stranger who had noticed them contemplating a nice leaded glass window on an apartment building door and that she’d sidled up to them and started pitching the neighborhood and various buildings exactly as if she was a broker. But she wasn’t; she was just a New Yorker.
Anyway, Pinetree is nice. As Megan says, “it’s nearby, cheap and you can drink outside.” I would add that they have numerous animal heads mounted to their walls, including a moose you can accidentally hit your head on, as well as Big Buck Hunter, which almost but not quite makes up for the fact that their jukebox selection sucks.
I spend the majority of my waking life sitting in a cubicle. Also, I can’t think of anything more exciting to write about. So here is my cubicle credo.
- I believe cubicles are not meant for establishing one’s identity. Any figurines, dolls, stuffed animals and other toys perched on or in a cubicle should be stored at home in the cubicle dweller’s basement, near the remains of his unhappy, attention-starved childhood.
- I believe a spartan desktop indicates someone with too much time on his hands or a position in upper management.
- I believe in a pile system, one that extends from credenza to floor, draping every horizontal surface like luxuriant Spanish moss.
- I believe that if a tidy cubicle can serve its occupant as a metaphor for a well-prioritized and disciplined mind, I am allowed to claim that my pile system and strewn paperwork represent productive precipitation from my frequent “brainstorms.”
- I believe in displaying a cherished family photo in my cubicle. It suggests I’m affable and it’s a good conversation-starter when visitors or new employees stop by. It’s fun for me to talk about, too, because it doesn’t depict anyone from my family. It’s a wallet-sized studio portrait of grinning, Kindergarten-aged triplets that a coworker gave me a while back for no apparent reason. (They’re his sister’s kids and he talks about them constantly.) So I pinned the photo to my cubicle wall and when people ask about it, I make stuff up. “Jonathan, there in the middle? He died from the grippe soon after that photo was taken,” I’ll say. “But I hadn’t really bonded with him yet as an uncle, so it wasn’t a terrible loss. At least from my perspective.”
- I believe in displaying few other cubicle decorations. Mine include:
- a Trogdor the Burninator sticker I found on a sidewalk in Cobble Hill.
- a variety of those oval stickers from bananas, spanning Del Monte, Anita, Chiquita, Bonita and Turbana.
- a printout of that “I Ain’t Your Friend, Palooka” graphic I commissioned last fall.
- Rocket, a Beanie Baby blue jay that I stole from IT Guy. (Because I occasionally throw it at people, I consider Rocket a tool, not a toy.)
- a J. deBeer & Son brand softball that I stole from the office softball team’s equipment bag. I like the box because it doesn’t appear to have been redesigned since the company was founded in 1889 (“It has the Pep and stands Punishment”).
- I believe I would like to take a nap in my cubicle but I haven’t yet figured out how to do so without getting bothered or fired.
- I believe in updating my blog from my cubicle, on the occasions that I subdivide my lunch hour into a dozen or more “mini-breaks.”
Tonight I found this origami swan made from a $1 bill, perched on the uptown platform of the 1 train at the West 86th Street station

Since I was there last, Death & Co. has redesigned, reordered and expanded their cocktail menu. It makes more sense now to have drinks clustered by spirit—all the whiskey drinks in one section, all the gin drinks in another, and so on. I forced myself to not order a Double Fill Up (Rittenhouse rye whiskey, fresh lemon juice, pomegranate molasses and mint) even though I really wanted one.
So when they didn’t have the salt necessary to prepare a Cinder (jalapeño-infused tequila, mescal, fresh lime juice and a dash of angostura bitters, served in a glass rimmed with smoked salt), I instead asked for a Range Life. All I knew about it was that it contained tequila, for which I thirsted, and that “Range Life” is the name of a song I like by the band Pavement. I ordered it based on that. Which was a poor idea because not only could I taste no tequila, all I did taste was Campari, which as previously noted, I dislike.
Henceforth I will think twice about ordering drinks named after songs. I’ve got a narrowed eye on you, “Sentimental Journey.”
While my sister attends grad school at one of Ohio’s largest universities, she’ll be working there. She had to fill out a lot of paperwork and shared with me a form provided her by the Ohio Department of Public Safety, Division of Homeland Security.
The gist of this form is: are you a terrorist? If so, check the “Yes” box. If not, check “No.” There is no “Maybe” box but a handy three-and-a-half-page single-spaced addendum lists 133 organizations designated as terrorist by the U.S. Departments of State and Treasury.
Dana wonders if she wasn’t singled out with this form because she lived for a few years in Ireland, home to listed associations such as the Continuity Irish Republican Army, as well as the Real Irish Republican Army, which has better biscuits at its tea socials.
I have the same question as you: if one is a terrorist, why would one admit it to the state? But maybe the form is working. The ACLU noted today that there are now one million names on the nation’s watch list of individual terrorists, including “[m]embers of Congress, nuns, war heroes and other ‘suspicious characters.’”
I’m a year behind on my Will Smith-based summer blockbusters. So tonight I watched I Am Legend. I’m reading The World Without Us so it made sense to check out a cinematic view of a Manhattan populated only by Mr. Smith, his spunky German Shepherd, a few generic humans and hordes of computer-generated barefoot zombies.
According to what I’ve read in the Manhattan doomsday scenario presented early in Without Us, there likely wouldn’t be any rats around New York City after a few years without human life: the only reason they’re here now is for our garbage. (Incidentally, despite survive-a-nuclear-blast urban legends, cockroaches would die off without humans around to provide the warm habitats they need.)
I also think the roads of Manhattan wouldn’t be as smooth as they appear in the movie. One of the first things to fail in New York without electricity, according to Without Us, would be the pumps that keep the subways dry. The tunnels would fill quickly, the subways’ steel support columns would rust and collapse, and the streets above would gape and sink. In some cases, rivers would appear in their place.
The movie in five words: Cast Away set in Manhattan.
Astronomically, summer began last month but technically, it began tonight at the Clinton Hill backyard BBQ bash of Jill, Laura and Liz.
These girls totally need their own Sunday morning cartoon, in which they fly around the five boroughs, enacting drudgery-busting Super Party-Powers and Dance Magic on an unsuspecting public. Their relentlessly promoted merchandise would include T-shirts, puffy stickers, Lite-Brite templates, breakfast cereals, Colorforms and a very special After School Special, The Girl Who Drank Just Enough.
The party featured 60+ guests, grilled meats (fake and real) with a bevy of sides, fresh summer tracks on the jambox, a jumbo tub of iced beers, and Citronella candles and Tiki torches in the chair- and blanket-strewn backyard, which was accessible by a fire escape ladder I was convinced someone would fall from and crack their head but no one did.
Fashion note: although white leather plimsolls soil quickly with New York grime, they retain Dance Magic.
I was rereading High Fidelity this morning on the A train and made it to the part where the novel’s protagonist reorganizes his record collection “autobiographically.” Then I read this A.V. Club post on a similar meme.
So here are my favorite albums from every year since my birth. Surely there are omissions, misfires and regrets. But so what. Opinions are like assholes, in that I’m convinced mine smell better than yours.
I hope compilations and EPs count as albums because my list contains a few of each. I also noticed that the best albums by the Beatles, David Bowie, the Rolling Stones, Led Zeppelin and Stevie Wonder were released before my birth.
1973: Tom Waits, Closing Time
1974: Neil Young, On The Beach
1975: Bob Dylan, Blood On The Tracks
1976: The Modern Lovers, The Modern Lovers
1977: Elvis Costello, My Aim Is True
1978: Talking Heads, More Songs About Buildings And Food
1979: The Buzzcocks, Singles Going Steady
1980: The Pretenders, Pretenders
1981: The Pretenders, Pretenders II
1982: R.E.M., Chronic Town
1983: Tom Waits, Swordfishtrombones
1984: R.E.M., Reckoning
1985: The Cure, The Head on the Door
1986: R.E.M., Lifes Rich Pageant
1987: Def Leppard, Hysteria
1988: Pixies, Surfer Rosa
1989: Pixies, Doolittle
1990: Morrissey, Bona Drag
1991: U2, Achtung Baby
1992: Pavement, Slanted and Enchanted
1993: PJ Harvey, Rid of Me
1994: Portishead, Dummy
1995: PJ Harvey, To Bring You My Love
1996: Belle and Sebastian, If You’re Feeling Sinister
1997: Radiohead, OK Computer
1998: Madonna, Ray of Light 1
1999: The Magnetic Fields, 69 Love Songs
2000: Death Cab For Cutie, The Forbidden Love EP
2001: Mogwai, Rock Action
2002: Wilco, Yankee Hotel Foxtrot
2003: Yeah Yeah Yeahs, Fever to Tell
2004: Joanna Newsom, The Milk-Eyed Mender
2005: Spoon, Gimme Fiction
2006: Cat Power, The Greatest
2007: Radiohead, In Rainbows
2008: Too soon?! So far I like Santogold, Santogold and Bon Iver, For Emma, Forever Ago

I wager that the collective IQ of the person’s responsible for this ad on Facebook is less than 160.
Can someone explain why Ed Hardy T-shirts are suddenly so popular? Everyone from A-Rod to every single other person in New York City is wearing one—right now—and they look as stupid as those neon Ocean Pacific T-shirts did in the ’80s.
The place? The 2008 Indy Spirits Expo at Astor Wines & Spirits. The deal? Near-limitless alcohol samples and cocktails for a flat fee of $15. The general trend? Organics. But it was mostly all good.
I drank the Dominican rum only because the distributor lunged at me with a bottle of it and I pitied him; few gathered for his pirate refreshment. But I sort of have a kinship with the D.R., livin’ in Inwood and all.
The rep for a cachaça showed me where the sugarcane for it was grown, shaping the bar towel on her tabletop into an approximation of Brazil and pointing to the vicinity of the Amazon. I nodded and humored her and thought I’d tell her I’d been to that towel before and that the monkeys she was referring to are called micos but I only wanted her for her caipirinha. And I got it, eventually.
The genial entrepreneur of the woodily delectable Hudson Manhattan Rye Whiskey noted offhand that he began merely by owning a mill. His business partner wanted to produce bread in it. But the former convinced the latter otherwise: why not whiskey? Same ingredients, different technique. Good call.
St. Germain, the print campaign for which impresses me, tasted decent until I learned what I’d drank was a lemony cocktail and the stuff straight is sweet and syrupy, which is why I hated the lemongrass liqueur from the exhibitor just to the left, although it sounded tempting on paper.
We drank a lot. Allison favored the cubes of peppery cheese from the “eat something before you get too drunk” nook overlooking East Fourth Street. Jovito managed somehow to ingratiate himself with Colin, a vodka supplier, and in the next moment was standing next to the guy, shaking cocktails before an appreciative crowd. We toasted Jovito’s mixology, drank it, then drank some more.
One of the two scruffy guys peddling vodka infused with huckleberries (“It’s the state fruit of Idaho”) wore a Ziggy Stardust and the Spiders From Mars T-shirt but admitted upon questioning that it was not necessarily his favorite Bowie album. “I’m more of a Bowie song guy than a Bowie album guy,” he said, nominating “Bring Me the Disco King.”
Guessing that the young lady at the pisco table wouldn’t have much to say about that brandy (“Pisco is a clear spirit distilled from grapes”), I asked her where one gets the best cocktails in the five boroughs. She warmed to the question, putting in top bids for PDT (which is accessed through a secret door in a phone booth in a hot-dog restaurant; no, really) and the bar at Le Lupanar, at Essex and Delancey. At one of them, she alleged, mentioning her name grants deluxe treatment. I forget which, but tell them Pisco Michelle sent you.
In the men’s room, as I completed a crucial step of the water cycle, a tipsy gent at the Mitsubishi Jet Towel admired the speed at which it dried his hands. With his digits hovering limply in space less than two feet from my urinal, he added, “This is the closest my hands have ever been to another guy’s dick.” And I believed him.
This is what I learned today: a friend who’s dating a Dominican woman told me that Dominicans in general go nuts over concón, the crust of rice that’s cemented to the bottom of the pot after cooking. This reminds me of the “crunchies” my Dad would scavenge from my Mom’s cooking, including the edge-burnt ingredients in baked dishes such as scalloped potatoes and ham; pie-crust runoff; and any post-frying scraps left in the bottom of a skillet.
I fancy certain French phrases more cleverly said in that language or for which there is no convenient English counterpart. Consider:
- faire du lèche-vitrine. As Seth Sherwood writes in the New York Times (“Down Sybarites’ Alley,” December 23, 2007):
Parisians don’t go window shopping. Rather, when the weekend arrives, the masses stroll past the boutiques and, as they put it, ‘faire du lèche-vitrine’ (go window licking).
- jolie laide. Literally, “pretty-ugly.” From a long-ago Google-cached article I’ve lost the source for:
The crumpled, melancholic Serge Gainsbourg even wrote a song about one such beauty: ‘Oh Jolie laide. Laide jolie. Souvent mignonne. Vilaine aussi ...tu es pile et tu es face...’ (‘Jolie laide, often cute, ugly too ...you are heads and tails.’) Gainsbourg and actress-singer Jane Birkin are the parents of French actress Charlotte Gainsbourg, who might be this generation’s poster child for jolie laide.
And from my own email archives:
I’d never thought of myself being a jolie laide kind of guy, but you know what? That’s exactly right. (e.g. Charlotte Gainsbourg.) The average American guy’s idea of feminine physical perfection alternately disgusts or bores me. Now, when in the company of men, speaking of things men do, I’ll be able to admit that I have ‘a type.’
‘Jolie laide,’ I’ll say.
And they’ll take a swig of beer and say, ‘Yeah, I think Angelina Jolie’s pretty hot, too.’
- l’esprit d’escalier. Literally, “stairway wit.” It’s when you think of a comeback too late, as previously covered here.

Better living through geometry: that’s inventor-visionary-crackpot Buckminster Fuller, in a geodesic nutshell. The man was bursting with ideas, most predicated on the idea that geometric symmetry is a form of perfection and, specifically, that the tetrahedron was “the most fundamental, structurally sound form found in nature.” The shape appears in most of his designs, including his best known, the geodesic sphere or dome, readily recognizable as Walt Disney World’s Spaceship Earth within Epcot Center; Wikipedia alleges the sphere’s shape and name were inspired, uncredited, by Fuller.
He believed in low-cost, easy-to-assemble structures that could be mass produced. Sensing kindred spirits in the folks at the Butler Manufacturing Co., mass-producer of grain bins (my grandfather had two such “Butler Buildings” on his farm in Delphos, Ohio), he partnered with the firm to develop squat silo-like housing for the military during World War II. The government approved Fuller’s design and the Army put a few hundred to use as operating rooms and houses, but steel rationing killed the project.
After the war, his thoughts turned to all that aluminum that was no longer needed for planes and developed Dymaxion Dwelling Machines, housing for the new suburban masses. On view at the Whitney Museum of American Art within a scale model of an idyllic cul-de-sac, the shiny aluminum spheroids are banded with florescent light. They resemble glowing alien hamburgers. Two people could assemble one in two days; only one was ever produced.
Most of Fuller’s projects unfolded this way: a passionate process of brainstorming and sketches, models and patents, resulting in little practicality. That didn’t stop him, though, and it didn’t stop the seeds of his ideas from sprouting later. I see a connection between Fuller’s Butler and Dwelling Machine plans and the suggestion today to use surplus steel shipping containers as affordable housing.
A black-and-white video of Fuller, standing stiff and blinking in a three-piece suit, shows him discussing the features of his large 4D House, which was suspended from the ground and shaped like a child’s toy top. On tape he doesn’t appear to be the wacky-inventor personality I thought he’d be, but professorial, monotonic and dry. Although that makes for unintentional entertainment when he rattles off selling points, such as how children, should they fall in a 4D House, would literally bounce back from the “pneumatic floors.” They could also, Fuller added, play baseball inside; the tetrahedral windows of the domed enclosure were constructed of certain materials connected so solidly that they could withstand tornadoes and an airplane crash. (Fuller doesn’t mention the impact playing baseball inside his domed home would have on the residents’ furniture, presumably not constructed with roughhouse-resistant geometry.)
Fuller wasn’t all spheres and symmetry: unsatisfied with the distortion in the Mercator projection world map, he developed the Dymaxion Air-Ocean World Map, which resembles an unfolded piece of complicated origami. And parked in the Whitney’s lobby is an energy-efficient, three-wheeled Dymaxion car, looking very like a whale and, as evidenced on video, moving very like an agitated fish.
The exhibit features little evidence on the popular reception of Fuller and his ideas (nor popular architectural trends concurrent with his timeline, which would have been useful for purposes of comparison) although I enjoyed the clever acrostic written by avant-garde composer John Cage for Fuller’s 85th birthday. How did those two men connect: Cage, master of chaos, and Fuller, master of order?
Spotted serendipitously on the subway afterwards, a quote from Galileo served as the sum of Fuller’s philosophy:
The book of nature is written in the language of mathematics. Its symbols are triangles, circles, and other geometric figures, without which it is impossible to understand a single word; without which there is only a vain wandering through a dark labyrinth.
I experienced the birth of my friends Joe and Andrea's first child this morning via Facebook, which was an unusual and thrilling experience. I page-refreshed often to keep up. Updates were offered as Andrea’s “Status Update” on her Facebook Profile page. For a while, I wondered how she could be at the hospital, birthing, yet find the time to report casually on her cervix. But it was soon revealed that her sisters had hacked into her account and were providing updates on her behalf.
From yesterday:
- Andrea is 4cm and on pitocin. 1:28pm
- Andrea is 5cm and holding, but comfortable with an epidural. 5:48pm
- Andrea is at 6cm but moving slowly (and sure to regret giving her sisters her FB password :) ). 7:42pm
- Andrea is at 6-7cm and getting some rest. 11:42pm
And then today:
- Andrea is at 8-9cm and hanging in there, unfortunately so is the baby!! 1:07am
- Andrea is at 10 and waiting to push! 3:23am
- Andrea is the proud mom of a beautiful baby boy!! GAVIN arrived at 6:33 this morning 8 lbs 14 oz and 22 inches long! Mom and baby are healthy and happy! 11:25am
The due-date was Independence Day but, as I pointed out to Joe when we spoke this morning, apparently his baby hates America because it arrived a day later. Congratulations, Joe and Andrea!
Apologies for the site downtime, true believers. To explain, three things happened at once: my personal IT Guy, Jimi, upgraded the servers on which this blog resides. He also upgraded my blogging software, Movable Type. (I must add that I approved both maneuvers figuring there would be some bugs on my end to iron out. Which proved to be an understatement.) And third, I managed to lose the Flash drive on which I’d stored the drafts of my entries from the past few weeks. So: as you can see, the site’s back up and working. Apparently. Let me know if you come across anything broken or obnoxious, other than this “new” default design, which you’ll just have to live with for now. And given my schedule, I may never get around to posting the back-dated entries from between mid-June and now. Such is life. I’m glad to have you back, at any rate.
- BEET SALAD Peel beets and grate them (a food processor will keep the juice contained). Add pistachios or hazelnuts; dress with orange zest and juice, and olive oil. Add bits of goat cheese and chopped parsley.
- PESTO CHICKEN ROLLS Season and grill chicken cutlets. Brush lavash or any other wrap-type bread with pesto; layer with the chicken, sun-dried tomatoes and arugula; roll up and cut on the bias.
- CURRIED EGG SALAD Make egg salad with hard-cooked eggs, mayo, curry powder, Dijon mustard, fresh lime juice, salt, pepper, cilantro, red onion and, if you like, diced apple.
- TOMATOES AND PEACHES Toss together sliced seeded tomatoes and peaches, along with thinly sliced red onion and chopped cilantro or rosemary. Dress at the last minute with olive oil, lemon juice, salt and pepper.
- ROAST BEEF AND BLUE Start with whole-grain rolls. Smear blue cheese on one side and prepared horseradish on the other. Add red onion and thin-sliced roast beef, pork or lamb. Pack! lettuce and tomato on the side. Potato chips are mandatory.
- CORNFLAKE CHICKEN BITES Cut boneless chicken breasts into small pieces. Dip in milk or buttermilk, then dredge in seasoned crushed corn flake crumbs, cornmeal or panko. Pan-fry in oil, drain, cool and eat cold with celery sticks, with ranch or blue cheese dressing for dipping.
- GRAPES AND CHEESE Mix feta cubes and green grapes (or grape tomatoes or pieces of watermelon). Add mint, salt, pepper and olive oil. A tiny bit of chopped fresh chili is good, too.
- COLD PEANUT NOODLES Cook Chinese egg noodles or regular spaghetti. Drain and rinse. Toss with sesame oil, peanut butter (or tahini), sugar, soy sauce, ginger, vinegar, black pepper (lots) and chili oil (optional). Pack shredded seeded cucumber, cooked shrimp and chopped scallions separately.
Raw Vegetables
- For gazpacho, combine a couple of pounds of ripe tomatoes, one of cucumbers, a slice or two of bread, olive oil, vinegar, garlic, salt and pepper in a blender. Chill and pour into a thermos.
- Combine tomatoes and cucumber in blender with lemon grass (only the most tender part), cilantro, fish sauce and lime. Voilà: Thai gazpacho.
- Mix peeled, grated carrots with chopped dates, cumin, minced chili, lemon or lime juice, mint or cilantro.
- Slice a few bulbs of fennel and some tart apples; dice some jicama. Toss together with freshly chopped tarragon, basil or chervil (if you can find it), olive oil, salt, lots of pepper and lemon juice. Celery is good in this, too, as are oranges and cheeses, especially sheep’s cheeses.
- Guacasalsa: Mash an avocado (it won’t get brown) into some salsa, even jarred if necessary. Don’t forget chips.
- Cut day-old crusty bread into one-inch cubes. Just before leaving the house, combine it with chopped tomatoes (seeds are O.K.), chopped cucumber, chopped red onion and fresh basil. Pack dressing separately: olive oil, red wine vinegar, diced anchovies, capers, salt and pepper. Call this panzanella.
- Toss toasted pita with olives, parsley and mint, salt and pepper, bits of chopped-up lemon (rinds and all; preserved lemon is even better), chopped seeded tomatoes, chopped seeded cucumbers and chopped red pepper. Take olive oil for last-minute dressing.
- Thinly slice Savoy or Napa cabbage. Toss with thinly sliced red onion, half a diced jalapeño and handfuls of chopped cilantro. Dress with olive oil, lime juice, white wine vinegar, salt and pepper.
- Halve cherry tomatoes; toss with equal-size pieces of firm smoked or regular tofu and soy sauce, sesame oil, rice wine vinegar, scallions and a pinch of sugar (or mirin if you have it). Add chopped Thai basil and/or cilantro and/or mint just before eating.
- Toss cooked couscous with oil, chopped parsley, chopped black olives, capers, red onion, salt and pepper. Scoop out medium-size tomatoes and fill with mixture. Pack carefully.
- Process a cup or two of cashews, a chili or two, some garlic, a splash of soy sauce and enough water to get the food processor going; fold in chopped cilantro or chives. Fill celery sticks and chill. This is the best celery-filler since cream cheese.
Cooked Vegetables
- Poach a couple of pounds of dark leafy greens, like kale, collards or spinach. Drain, cool, squeeze dry and chop. Then toss with oil, salt and lots of lemon juice. Serve with more lemon, oil, salt and pepper. Call it horta.
- Brown fresh corn kernels in hot oil with chopped chili and garlic, salt and pepper. Remove from heat and toss with cilantro and lots of lime juice.
- Cook whole unpeeled eggplant in a dry, hot skillet, turning occasionally, until collapsed and soft. (Or grill, or roast, or hold with a fork over an open flame.) While it’s cooling, whisk together tahini, lemon juice, salt, pepper, garlic and parsley in a bowl. Chop the eggplant flesh (leave the peel behind) and roughly mash in the bowl. Add red pepper flakes if you like. Serve with pita.
- Simmer one part olive oil, two parts red wine vinegar and four parts water with herbs, salt and pepper. Add chopped vegetables, firmest to softest — maybe carrots first, then cauliflower, then peppers — and poach until just getting tender. Remove from heat and chill overnight in the liquid. It’s giardiniera.
- Cut zucchini into big chunks and roast or grill with olive oil (and, if you like, whole garlic cloves). Combine with chopped seeded tomatoes, lemon juice, dill, salt and pepper.
- Toss cauliflower florets with oil, salt and pepper, and roast in a hot oven until browned and cooked; while still warm, toss with curry powder and a handful of raisins. Pour on the lemon juice.
- Soak wakame or other seaweed in hot water until soft; drain and squeeze dry. Toss with chopped celery, sesame oil, soy sauce, mirin (or honey) and rice wine vinegar. Garnish with toasted sesame seeds.
- Clean a bunch of mixed mushrooms; quarter any large ones. Steam for about five minutes. When still warm, toss with sliced shallots, olive oil, garlic, salt and pepper, cracked coriander seeds, chopped fresh cilantro, sherry vinegar and more olive oil if necessary.
- In a blender or food processor, combine ginger, a half cup or so light miso, a little more than that of walnuts, and enough soy sauce to make a sauce. Toss with cooked green beans or eggplant.
- Steam or boil a bunch of asparagus; slice on the bias. Toss with orange segments, zest and juice, some olive oil, salt and pepper. Garnish with sesame seeds. Add little shrimp or shredded crab, lobster or chicken if you like.
- Steam or boil green beans or asparagus; slice on the bias. Toss with thinly sliced red onion, matchstick-size pieces of prosciutto (or lardo if you’re in Colonnata), olive oil, lemon juice, a pinch of red pepper flakes, salt and pepper.
Bean, Rice and Grain Salads
- Combine cooked or canned (and drained) black beans, kidney beans and chickpeas. Add diced red and green pepper, some corn kernels and a minced jalapeño. Season with lime juice, chopped marjoram or oregano, salt and pepper.
- Cook lentils with garlic, onion and thyme. Toss with salt, pepper and fresh chopped herbs: marjoram, tarragon, chervil or basil. Dress with vinaigrette made with oil, vinegar and mustard.
- Toss cooked or canned white beans with chopped seeded tomato, chopped anchovy, chopped olives, oil, lemon juice, lots of black pepper, salt if necessary and parsley.
- Steam frozen (shelled) edamame or limas. Toss with chopped seeded tomatoes, cilantro, soy sauce and a suspicion of sesame oil. Salt and pepper.
- Steam frozen edamame and chill. Toss with olive oil, lemon juice, a pinch of sugar, lots of chopped mint, salt, pepper, and as much shaved pecorino or Parmesan as you like.
- Mix cooked rice and cooked lentils with very, very well caramelized onions. Add sherry vinegar, salt, pepper and, if necessary, a bit of oil.
- Combine cooked brown rice with small, barely cooked broccoli florets and chopped pecans or walnuts and parsley. Dress with salt, pepper, olive oil and lemon.
- Combine cooked Arborio rice with thin pesto, peas, toasted pine nuts, salt and pepper.
- Soak a tablespoon or two of black beans in sherry or wine; toss with cooked rice, soy sauce, rice wine vinegar, sesame oil and cilantro.
- Mix cooked couscous with olive oil; add pimentón, cumin, salt and pepper, chopped shallot or red onion, toasted slivered almonds and orange zest and juice. Cooked cauliflower is good, too.
- Toss a load of chopped parsley with a little cooked bulgur — say three to one in favor of the parsley. Chopped seeded tomatoes, olive oil, salt, pepper and lots of lemon juice. Call this real tabbouleh.
- Make tabbouleh as above and embellish with more vegetables — like cucumbers and radishes — and/or crumbled feta, or bits of cooked chicken. Or smoked tofu, or bacon, whatever you can think of. How can you go wrong?
Potato Salads and Egg Salads
- Make potato salad with mustard vinaigrette. Add chopped cooked asparagus, peas, green beans, etc. Or steamed mussels.
- Make potato salad with mayo and crumbled bacon, and add grated Cheddar, celery, onion and chopped egg. You don’t have to pack much else except blood thinner.
- Roast or boil sweet potatoes, but not too soft. Make a blended vinaigrette with a little chili, cumin, sherry vinegar and olive oil. Pack separately and toss together with scallions and mint.
- Make egg salad with sesame oil and seeds, soy sauce, rice vinegar, scallions and chilies.
- Egg salad with chopped seeded tomato, basil and extra virgin olive oil.
- Egg salad with sour cream, smoked salmon and chopped chives.
Also
- Take cold pizza and lemon. Squeeze lemon over pizza. Really.
- Mix a couple of cups of cold leftover cooked short-grain rice (if you happen to have risotto lying around, so much the better) with three eggs. Form balls; insert a small cube of mozzarella into each. Roll in bread crumbs and refrigerate if convenient. Deep or shallow fry until golden. Packed carefully, these will be fine. Call them supplì al telefono.
- Purée roasted red peppers (jarred are O.K., piquillo are even better) with feta, marjoram or oregano and parsley, olive oil and garlic. Serve as a dip.
- Make burritos, using the biggest flour tortillas you can find: rice, beans, any stewed or grilled meat or chicken, cilantro, salsa.
- Marinate firm goat or feta cheese in olive oil, with rosemary, garlic, lemon zest, red and black pepper. You don’t need much of this, but it’s good.
- Make a cheese ball: Mash together equal parts good grated Cheddar, crumbled blue and cream cheese, maybe thinned with a little sour cream. Shape into a ball and roll in fresh chopped herbs and/or hazelnuts. Take Triscuits. You think people won’t eat this?
Fruit
- Make simple syrup with rosemary; purée in a blender with watermelon, rum (optional) and lemon juice. Use more rum and call this a cocktail, or omit rum, add a little feta and eat with a spoon. Keep it cold in either case.
- Use a spoon or melon baller to make equal size pieces of watermelon, honeydew, cantaloupe, or, I don’t know, Charentais. Mix together and sprinkle with lemon juice and salt or (better still) chili, sugar, salt and lime.
- (A) Make fruit salad, however you like it; pack it. (B) Take seeded papaya halves, well wrapped. Put (A) in (B), drizzle with lemon, and serve.
- Husk and quarter strawberries; at the last minute, combine with a little chopped tarragon, black pepper and balsamic vinegar. Goat cheese is good, too.
- Cut melon into wedges and wrap thin slices of prosciutto around them. Stack in a container, drizzle with a little olive oil and sprinkle with black pepper. Take romaine lettuce and serve the wedges over the greens, with the accumulated juices as a dressing. It works.
- Toss cornbread cubes with blueberries, lemon juice, olive oil and hazelnuts. Yes.
Seafood
- Toss chopped shrimp or shredded crab or lobster with lemon juice, chopped chives, salt and pepper. Use this to fill avocado halves. (If the avocado browns, blame me. It’ll still taste great.)
- Boil potatoes, corn kernels and shrimp; drain and chill. Serve with crusty bread and lemon wedges along with mayo mixed with garlic and crumbled saffron. Call this Aegean seafood salad.
- Drain a can of good quality salmon (preferably sockeye). Mix with cannellini beans, chopped tomato, diced shallot, chopped black or green olives, chopped parsley and basil. Dress with olive oil and lemon juice; season with salt and pepper. Serve on bread (scooped out ciabatta is very nice) or over greens.
- Combine a bunch of watercress or arugula with thinly sliced radishes and red onion; add flaked smoked trout or whitefish. Dress at the last minute with olive oil, sherry vinegar, Dijon mustard, salt and pepper.
- Cut salmon fillets (the skin can be on or off) into serving-size pieces, and sear them in oil on both sides until brown; set aside. Sauté onions, garlic, fresh chilies if you like; deglaze the pan with one part red wine vinegar, two parts each red wine and water. Pour over fish and chill for up to two days. This will work with mackerel, chicken, pork, etc. Call this escabeche.
- Make escabeche with white wine and vinegar, dill and lemon slices.
- Pan-cook shrimp in oil. Separately sauté fresh and dried chilies with lots of onions and garlic; add beer, reduce and pour glaze over shrimp.
- Mix good canned tuna with diced fennel, tarragon, lemon juice, salt and pepper. No mayo.
- Mix good tuna with mashed anchovies (packed in olive oil), grated Parmesan, bits of lemon and some lemon juice, olive oil and perhaps a thimbleful of Worcestershire. No mayo.
- You want an idea for tuna with mayo, I know: Mix tuna with mayo and mustard; add capers and dill.
Meat and Poultry
- Cut chicken wings into two parts, toss with olive oil, salt and pepper, and grill or roast until crisp and golden. Whisk together mustard, honey and lemon juice, and toss with warm wings. Chill overnight (or eat them and take something else to the picnic).
- Combine equal parts soy sauce, mirin and sake with a little sugar and sesame oil; boil for a minute. Use this to baste chicken thighs, pork or beef while you grill or broil it. Sprinkle with sesame seeds and/or chopped scallions — ginger and/or lemon are good too — just before serving. Call it teriyaki. Works with mackerel and other dark fish, too.
- Make chicken teriyaki as above, then toss with a little mayo and perhaps more soy. Awesome.
- Poach chicken and chop or shred. Toss with lemon juice, olive oil and herbs of your choice.
- Pack in three containers: grilled sliced beef or pork, with its juices; watercress or arugula tossed with mint, basil and/or cilantro; a dressing of lime juice, sesame oil, fish or soy sauce and sugar. Dress greens; put meat and its juices over all.
- Thinly slice grilled butterflied leg of lamb; toss with cherry tomatoes, olive oil, mint, feta and chopped red onion.
- Grind chunks of lamb shoulder in a food processor with onion, parsley, salt and pepper. Make into small meatballs and sauté or roast. Serve sliced with pita wedges or in pita, with lemon, and a dollop of yogurt or tapenade.
- Split small chickens or Cornish hens; grill or broil quickly, with lots of salt and pepper. Take them whole to the picnic with sandwich rolls, good barbecue sauce (O.K., and mayo) and pickles. Pick off the meat and go to it.
- Cut quail in half, or not; marinate with salt, pepper, minced garlic, sage and oil for as long as you can — at least five minutes. Grill for 10 to 15 minutes.
- Chop various salamis, mortadella, etc. and combine with chopped provolone, Parmesan, bell pepper, red onion and fresh oregano. Heavily dress in vinaigrette. Take shredded romaine lettuce for tossing. And bread, obviously.
Sandwiches
- Make chopped olive salad (I like onion, thyme, capers, a little garlic). Hollow out a medium-size round bread, or a few rolls. Put in olive salad and cured meats of your choice: ham, prosciutto, salami, mortadella, whatever; and provolone. Call this a muffuletta.
- Slice open a good baguette and fill it with chopped or shredded cooked chicken tossed with fish sauce, chili, sugar, lime, garlic, scallions and Thai basil (or, in a dire emergency, regular).
- Fry chopped bacon until half done; add strips of boneless chicken and cook until done; pack. Take pitas, chopped seeded tomato, avocado, sliced red onion and shredded romaine. Assemble sandwiches in situ; dress with olive oil and cheap vinegar.
- Blanch frozen fava beans in salted water. Pulse in a food processor with some mint or parsley until roughly chopped; season with salt, pepper and fresh lemon juice. Slice baguette and spread one half with fresh ricotta, then drizzle with olive oil. Spread the other half with the fava beans. Put arugula in there and sandwich-ize.
- Butter both halves of a sliced baguette. Layer with thinly sliced cured ham — Serrano, prosciutto, Bayonne, York, whatever — and many halved cornichons. Call this une sandwich.
- Halve a cucumber or two; scoop out the seeds. Slice it thin and salt it for a bit if you have time; in any case squeeze out some of the liquid. Combine it with shredded cooked chicken, ginger, soy sauce, salt, pepper and cilantro. On a baguette, it’s reminiscent of banh mi.
- Grill a steak; slice it thin. Butter a baguette on one side; put Dijon on the other side. Pile the bread with steak, roasted peppers (canned are fine; piquillos are best), and something crunchy, like radicchio or fennel. A little blue cheese wouldn’t hurt either. Neither would avocado. (But not both.)
- Cook peeled shrimp; little ones are best. Toss with pesto: lots. Put on small rolls. (In fact: cook anything; toss with pesto: lots. Put on small rolls.)
- Dredge fish fillets in cornmeal. Sauté in abundant olive oil until crisp. Let cool a bit, then use for sandwiches, packing tomatoes separately.
- Hard-cook some eggs; slice them. Sauté some spinach with oil and garlic until quite dry; chop. Make mustardy sandwiches with baguettes, rolls or any bread that can absorb some oil.
Cold Noodles
- Cook fusilli or other cut pasta; rinse in cool water, but don’t bother to chill. Combine with chopped seeded tomatoes, cubed fresh mozzarella, chopped basil, olive oil, salt and pepper. (Good with olives, too.) Do not call this pasta salad, because pasta salad is no good, and this is.
- Shred carrots and zucchini. Mix lime juice, soy sauce, grated ginger and sesame oil. Cook soba noodles, drain and rinse under cold water. Toss noodles with the vegetables and dressing.
- Cook rice vermicelli and drain. Toss with kimchi, lots of cilantro and cooked chopped shrimp or chicken.
- Cook garlic in olive oil until just sizzling; add clams (you can use canned clams but it will not be the same), and, cook, stirring, until they open. Remove, chop and combine with the garlic, oil, any liquid in pan, chopped tomato and cooked pasta. Add more oil as needed, with lemon juice, parsley, salt (if needed), pepper and oregano, if you like.
Desserts
- Combine equal parts honey and brown sugar with a little oil and bring to a boil; toss with good granola until the mixture is very sticky. You can add more nuts, or raisins and, yes, O.K., you can add chocolate chips. Line a pan with waxed paper or film with oil. Press mixture into pan and let cool. Call these granola bars.
- Cook a couple of pounds of berries with some sugar and a little water until they break down. Layer in a plastic container with slices of good pound cake. Pour any remaining juices on top. You might want some cream.
- Make sandwiches of angel food cake and ganache or fruit compote.
- Mix peanut butter and cream cheese. Spread between two good cookies and make sandwiches. Or mix honey, lemon zest and cream cheese. Make sandwiches with ginger snaps.
- Put sorbet (make it yourself if you have time) in a really cold thermos; it will be slushy by the time you open it. Add a splash of Champagne or Gewürztraminer if you like, maybe some mint, and eat like cold soup.
- Take a container of melted chocolate thinned with cream or crème fraîche with strawberries, pineapple or bananas for dipping.
- Take the makings of S’mores. Build a fire.
